River Derwent Ferryman’s Recipe
"There’s nothing hard about making my scones. I mix the cream and self-raising flour for as many scones as we need, and then I add the secret ingredient — lemonade.
“Yes, that’s the secret. Then I knead the mix up to what I call the ‘limp stage’ … you know … until it is about the same as a man’s limp, you know what … before the event.
“Then I roll the dough out flat, cut it into circles with my Vegemite jar and bake them on a tray until they’re gold. And that’s it.”
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